Whole roasted cauliflower in a spicy vegan yogurt sauce

For some reason our family has been on the world's longest cauliflower kick in the history of all time. Well, I know the reason, it's basically because it's awesome.

Seriously, I used to hate on cauliflower a lot. I was a die-hard broccoli lover and while I used to tolerate cauliflower, I basically that it was a wannabe vegetable.

And then I found out how damn versatile cauliflower can be and my life has never been the same. Anything from cauliflower rice to "cheesy" cauliflower breadsticks, it can, has and will be done.

So when my mom came across this idea to roast the entire head of cauliflower, I decided we needed to try our hand at this too.

Normally I just roast it in some seasoning and olive oil, maybe a little barbecue sauce if I'm feeling particularly lazy. This time though, with some vegan plain coconut "Greek" yogurt just wasting space in our fridge, I decided it was time to whip up a killer sauce.

Even though you roast the whole head, the florets end up really tender. The inner stem area gets a little tougher as you get deeper, but it's adds a nice texture and the juices from the sauce drip down enough to give it a really subtle, mellow flavor!

This dish came out absolutely magical. It was super no-fuss and the presentation is killer. Even our cauliflower-snubbing daughter wanted to get her hands on a quarter of this decadence!

Spicy whole roasted cauliflower
(Serves 4-6)
1 large head of cauliflower, washed and leaves removed
1 container of vegan coconut plain Greek yogurt (we used So Delicious, it was 6 oz)
2 TBS dijon mustard
2 TBS lemon juice
1 TBS horseradish
2 tsp agave nectar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
Salt to taste

Preheat your oven to 400 degrees. Grease a baking sheet and set aside. After you've washed and cut the leaves off your cauliflower, set aside. In a medium bowl, whip together spicy vegan yogurt sauce. Blend vegan yogurt, mustard, horseradish, agave nectar, garlic and onion powder, salt and pepper. Stir in lemon juice. Place your entire cauliflower head on the baking sheet. Using a basting brush (ours is silicone), slather the whole cauliflower head (except the bottom side touching the pan) in your sauce. If you have some leftover just set it aside.

Roast on 400 degrees for 45 minutes to one hour. If you have leftover sauce, pull the cauliflower out at 30 minutes and redress with the sauce. (If you don't have leftover sauce because your cauliflower was huge it's no big deal, I just don't like wasting anything, sauce included!) After 45 minutes to an hour, the sauce will be a deep yellow (try not to let it "brown" too much). Allow it to cool and then cut in half and quarters to serve. Impress friends with how cool it looks. Or eat the whole damn thing yourself. Whatev. No judgement here.

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  1. OHH I've never thought about roasting the whole head. This looks amazing.

  2. We've tried this before and your right, the presentation is killer. Although ours came out too hard, we only did it for about 30 minutes. Will have to try it with this sauce and longer!

  3. Wow that looks great. Is it hard to cut?

  4. It's even better cooked at very low temperature (if you have time). Cooking low and slow brings out the sweetness in your veggies. I'm making one tonight, with mashed purple potatoes and vegan gravy, and beautiful organic green beans.